CN104187904A - Artichoke can and preparing method thereof - Google Patents
Artichoke can and preparing method thereof Download PDFInfo
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- CN104187904A CN104187904A CN201410424089.4A CN201410424089A CN104187904A CN 104187904 A CN104187904 A CN 104187904A CN 201410424089 A CN201410424089 A CN 201410424089A CN 104187904 A CN104187904 A CN 104187904A
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- Prior art keywords
- artichoke
- flavoring
- arithoke
- water
- dry
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- 244000019459 Cynara cardunculus Species 0.000 title claims abstract description 54
- 235000019106 Cynara scolymus Nutrition 0.000 title claims abstract description 54
- 235000016520 artichoke thistle Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title abstract description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 48
- 235000014347 soups Nutrition 0.000 claims abstract description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 240000002234 Allium sativum Species 0.000 claims abstract description 18
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 18
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 235000004611 garlic Nutrition 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 10
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 9
- 244000203593 Piper nigrum Species 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 235000013614 black pepper Nutrition 0.000 claims abstract description 9
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 29
- 230000001954 sterilising effect Effects 0.000 claims description 25
- 238000004659 sterilization and disinfection Methods 0.000 claims description 18
- 235000002566 Capsicum Nutrition 0.000 claims description 17
- 241000208293 Capsicum Species 0.000 claims description 17
- 229920002522 Wood fibre Polymers 0.000 claims description 17
- 239000001390 capsicum minimum Substances 0.000 claims description 17
- 235000013372 meat Nutrition 0.000 claims description 17
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 16
- 238000012545 processing Methods 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 12
- 239000005720 sucrose Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 8
- 239000011780 sodium chloride Substances 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 241000159443 Myrcia Species 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 239000002023 wood Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 13
- 210000004185 liver Anatomy 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- YDDUMTOHNYZQPO-RVXRWRFUSA-N Cynarine Chemical compound O([C@@H]1C[C@@](C[C@H]([C@@H]1O)O)(OC(=O)\C=C\C=1C=C(O)C(O)=CC=1)C(O)=O)C(=O)\C=C\C1=CC=C(O)C(O)=C1 YDDUMTOHNYZQPO-RVXRWRFUSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229950009125 cynarine Drugs 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to an artichoke can and a preparing method thereof. The artichoke can comprises the following raw materials in percentage by weight: 70-80% of artichoke, 2-4% of seasonings and the balance being soup base, wherein the artichoke comprises the artichoke buds not being subjected to wood fibration, and full and tender receptacles; the seasonings comprise fresh ginger, star aniseed powder, white pepper powder, red chilli, green pepper, fresh fennel, dry myrcia and garlic in a mass ratio of 3:1:1:2:2:1:1:2; and the soup base is prepared by uniformly mixing acetic acid, cane sugar, salt and water in a mass ratio of 1:6:10:200. The artichoke can has the advantages of being capable of not damaging the unique nutrition of the artichoke, keeping the original medicinal healthcare effect of the artichoke, and overcoming the defect that traditional artichoke cans are single in flavor, and exquisite in ingredients, rich in taste and long in expiration date, and can be ate directly or ate with other foods.
Description
Technical field
The invention belongs to food technology field, relate to a kind of tinned food, be specifically related to a kind of artichoke can and preparation method thereof.
Background technology
In every 100 grams of arithokes (Cynara scolymus) edible part, moisture 80.5g, fatty 0.2g, protein 2.8g, carbohydrate 9.9g, vitamin A 160mg, vitamin C 8mg, calcium 51mg, phosphorus 69mg, iron 1.5mg, also have the cinarine useful to the mankind, asparagine and flavone compound etc., have higher edible and medical value.Arithoke not only has the stomach of adjusting, protect the liver and protect courage, stimulate liver to manufacture bile, help to urinate, gets rid of the effects such as human body excess moisture, can also effectively reduce blood fat, blood sugar, triglyceride and cholesterol, function such as eliminating vivotoxin etc.Long-term edible, can protect liver kidney, strengthen liver toxin expelling, prevent artery sclerosis, protection cardiovascular and cerebrovascular, beauty treatment profit flesh etc.Therefore, the Application and Development research of the medicinal health value of arithoke comes into one's own day by day.The multiple health products taking arithoke as primary raw material arise at the historic moment at present,
Arithoke is a kind of low acid foods, be rich in multiple nutritional components and various active composition, but Cynara scolymus L bud and the very easily oxidized and rotten variable color of fertile tender holder part of arithoke direct-edible not wood fibre after plucking, the circulation that has seriously hindered fresh arithoke is edible.But artichoke can is nutritious because of it, hygiene and health, edible safety, the welcome that is subject to a little international market such as cheaply carries.Therefore how overcoming the deficiencies in the prior art is problems that current food technology field is needed solution badly.
Summary of the invention
The object of the invention is, in order to solve the deficiencies in the prior art, provides one to be beneficial to arithoke and stores for a long time, does not destroy again artichoke can of the unique nutrition of arithoke and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of artichoke can, comprises the following component according to weight percent meter:
Arithoke 70%-80%, flavoring 2%-4%, all the other are soup stock;
Wherein arithoke is Cynara scolymus L bud and the fertile tender holder part of not wood fibre;
Flavoring comprises fresh ginger, star aniseed powder, white pepper powder, red sharp green pepper, green meat capsicum, fresh fennel, dry basyleave and garlic, and mass ratio is
2.8-3.2:0.9-1.1:0.9-1.1:1.8-2.1:1.9-2.2:0.8-1.1:0.9-1.2:1.7-2.1；
Soup stock is added water to mix by acetic acid, sucrose, salt and makes, and the mass ratio of acetic acid, sucrose, salt and water is 0.9-1.1:5.5-7:9-11:200; Soup juice acidity pH value is between 3.5-4.5, and soluble solid Brix is between 20%-25%, and NaCl content is at 8%-10%.
The artichoke can that the present invention is further preferably described, comprises the following component according to weight percent meter:
Arithoke 70%-80%, flavoring 2%-4%, all the other are soup stock;
Wherein arithoke is Cynara scolymus L bud and the fertile tender holder part of not wood fibre;
Flavoring comprises fresh ginger, star aniseed powder, white pepper powder, red sharp green pepper, green meat capsicum, fresh fennel, dry basyleave and garlic, and mass ratio is 3:1:1:2:2:1:1:2;
Soup stock is added water to mix by acetic acid, sucrose, salt and makes, and the mass ratio of acetic acid, sucrose, salt and water is 1:6:10:200; Soup juice acidity pH value is between 3.5-4.5, and soluble solid Brix is between 20%-25%, and NaCl content is at 8%-10%.
The preparation method of above-mentioned artichoke can, comprise raw material processing, precook complete, tinning and four steps of sterilization, specific as follows:
(1) raw material processing: select the Cynara scolymus L bud of wood fibre not and fertile tender holder part as raw material, dry after rinsing well in flowing water; Fresh ginger in flavoring and garlic are cut to fritter, and red sharp green pepper, green meat capsicum and dry basyleave are cut into sheet, then even according to aforementioned proportion and all the other flavoring for mixture; Meanwhile, soup juice is deployed stand-by as stated above;
(2) precook and complete: the arithoke by control after water is placed on the 15-20 minute that completes that precooks in the water of 80-85 DEG C, pre-cooked rear pulling out rapidly put into cooling bath cold water and is cooled to below 30 DEG C;
(3) tinning: will prepare flavoring and soup juice, and seal after packing arithoke, flavoring and soup juice according to canned specification into according to formula rate;
(4) sterilization: by can sterilizing in the retort of 100 DEG C ± 5 DEG C, be then quickly cooled to room temperature to get product after sealing.
In technical solution of the present invention, what step (1) was described is cut to 0.5cm by fresh ginger and garlic
3fritter.
In technical solution of the present invention, what step (1) was described cuts 0.5cm by red sharp green pepper, green meat capsicum and dry basyleave
2sheet.
In technical solution of the present invention, further preferably the described sterilization sterilization time in retort of step (4) is 30 minutes.
The present invention compared with prior art, its beneficial effect is: the present invention keeps the original medicinal health effect of arithoke, batching is fastidious, add the multiple spices such as acetic acid and fennel, mouthfeel is abundanter, overcome the shortcoming of single and the easy oxidized and rotten variable color of traditional artichoke can taste, direct-edible, also can be edible with other foods collocation.
Detailed description of the invention
Further illustrate technical characterstic of the present invention below in conjunction with example.
Method of the present invention is the technological means that those skilled in the art can grasp and use.Following examples are implementation example of the present invention, for the part of the claims in the present invention embodies, should not be construed as the limiting to the claimed invention going up in all senses.
Following examples all complete according to a kind of making step of artichoke can: raw material processing, precook complete, tinning and sterilization.
(1) raw material processing: the presbyopic bud of the wood fibre of fresh Cynara scolymus L bud is rejected, continue to employ the Cynara scolymus L bud of wood fibre not and fertile tender holder part as raw material, dry after rinsing well in flowing water; Fresh ginger in flavoring and garlic are cut to 0.5cm
3fritter, red sharp green pepper, green meat capsicum and dry basyleave are cut into 0.5cm
2sheet, then even according to formula rate and all the other flavoring for mixture; Soup juice is deployed stand-by by formula;
(2) precook and complete: the arithoke by control after water is placed on the 15-20 minute that completes that precooks in the water of 80-85 DEG C, pre-cooked rear pulling out rapidly put into cooling bath cold water and is cooled to below 30 DEG C;
(3) tinning: prepare flavoring and soup juice by formula, seal after packing arithoke, flavoring and soup juice according to canned specification into according to formula rate;
(4) sterilization: by can sterilizing 30 minutes in the retort of 100 DEG C ± 5 DEG C, be then quickly cooled to room temperature to get product after sealing.
Embodiment 1: canned specification 800g/ bottle
A kind of artichoke can, comprises the following component according to weight percent meter:
Arithoke 600g, flavoring 25g, all the other are soup stock.Flavoring is that 2.8:0.9:0.9:1.8:1.9:0.8:0.9:1.7 allotment forms by fresh ginger, star aniseed powder, white pepper powder, red sharp green pepper, green meat capsicum, fresh fennel, dry basyleave, garlic according to mixed proportion; Soup stock is added water to mix by 99.8% acetic acid, sucrose, salt and makes, and ratio is 0.9:5.5:9:200, and soup juice acidity pH value is between 4.0, and soluble solid Brix is between 22%, and NaCl content is 8.7%.
The preparation method of the present embodiment artichoke can, comprise raw material processing, precook complete, tinning and four steps of sterilization, specific as follows:
(1) raw material processing: the presbyopic bud of the wood fibre of fresh Cynara scolymus L bud is rejected, continue to employ the Cynara scolymus L bud of wood fibre not and fertile tender holder part as raw material, dry after rinsing well in flowing water; Fresh ginger in flavoring and garlic are cut to 0.5cm
3fritter, red sharp green pepper, green meat capsicum and dry basyleave are cut 0.5cm
2sheet, then even according to formula rate and all the other flavoring for mixture; Soup juice is deployed stand-by by formula;
(2) precook and complete: the arithoke by control after water is placed in the water of 80 DEG C and precooks and complete 15 minutes, pre-cooked rear pulling out rapidly put into cooling bath cold water and is cooled to below 30 DEG C;
(3) tinning: prepare flavoring and soup juice by formula, seal after packing arithoke, flavoring and soup juice according to canned specification into according to formula rate;
(4) sterilization: by can sterilizing 30 minutes in the retort of 95 DEG C, be then quickly cooled to room temperature to get product after sealing.
Embodiment 2: canned specification 450g/ bottle
A kind of artichoke can, comprises the following component according to weight percent meter:
Arithoke 360g, flavoring 8g, all the other are soup stock.Flavoring by fresh ginger, star aniseed powder, white pepper powder, red sharp green pepper, green meat capsicum, fresh fennel, dry basyleave, garlic according to mixed proportion is
3.2:1.1:1.1:2.1:2.2:1.1:1.2:2.1; Allotment forms; Soup stock is added water to mix by 99.8% acetic acid, sucrose, salt and makes, and mixed proportion is 1.1:7:11:200, and soup juice acidity pH value is 4.2, and soluble solid Brix is that 23%, NaCl content is 9%.
The preparation method of the present embodiment artichoke can, comprise raw material processing, precook complete, tinning and four steps of sterilization, specific as follows:
(1) raw material processing: the presbyopic bud of the wood fibre of fresh Cynara scolymus L bud is rejected, continue to employ the Cynara scolymus L bud of wood fibre not and fertile tender holder part as raw material, dry after rinsing well in flowing water; Fresh ginger in flavoring and garlic are cut to 0.5cm
3fritter, red sharp green pepper, green meat capsicum and dry basyleave are cut 0.5cm
2sheet, then even according to formula rate and all the other flavoring for mixture; Soup juice is deployed stand-by by formula;
(2) precook and complete: the arithoke by control after water is placed in the water of 85 DEG C and precooks and complete 20 minutes, pre-cooked rear pulling out rapidly put into cooling bath cold water and is cooled to below 30 DEG C;
(3) tinning: prepare flavoring and soup juice by formula, seal after packing arithoke, flavoring and soup juice according to canned specification into according to formula rate;
(4) sterilization: by can sterilizing 30 minutes in the retort of 105 DEG C, be then quickly cooled to room temperature to get product after sealing.
Embodiment 3: canned specification: 600g/ bottle
A kind of artichoke can, comprises the following component according to weight percent meter:
Arithoke 450g, flavoring 18g, all the other are soup stock.Flavoring is that 3:1:1:2:2:1:1:2 allotment forms by fresh ginger, star aniseed powder, white pepper powder, red sharp green pepper, green meat capsicum, fresh fennel, dry basyleave, garlic according to mixed proportion; Soup stock is added water to mix by 99.8% acetic acid, sucrose, salt and makes, and mixed proportion is 1:6:10:200, and soup juice acidity pH value is 3.8, and soluble solid Brix is that 21%, NaCl content is 9%.
The preparation method of the present embodiment artichoke can, comprise raw material processing, precook complete, tinning and four steps of sterilization, specific as follows:
(1) raw material processing: the presbyopic bud of the wood fibre of fresh Cynara scolymus L bud is rejected, continue to employ the Cynara scolymus L bud of wood fibre not and fertile tender holder part as raw material, dry after rinsing well in flowing water; Fresh ginger in flavoring and garlic are cut to 0.5cm
3fritter, red sharp green pepper, green meat capsicum and dry basyleave are cut 0.5cm
2sheet, then even according to formula rate and all the other flavoring for mixture; Soup juice is deployed stand-by by formula;
(2) precook and complete: the arithoke by control after water is placed in the water of 82 DEG C and precooks and complete 18 minutes, pre-cooked rear pulling out rapidly put into cooling bath cold water and is cooled to below 30 DEG C;
(3) tinning: prepare flavoring and soup juice by formula, seal after packing arithoke, flavoring and soup juice according to canned specification into according to formula rate;
(4) sterilization: by can sterilizing 30 minutes in the retort of 100 DEG C, be then quickly cooled to room temperature to get product after sealing.
Embodiment 4: canned specification: 1000g/ bottle
A kind of artichoke can, comprises the following component according to weight percent meter:
Arithoke 750g, flavoring 30g, all the other are soup stock.Flavoring is that 3:1:1:2:2:1:1:2 allotment forms by fresh ginger, star aniseed powder, white pepper powder, red sharp green pepper, green meat capsicum, fresh fennel, dry basyleave, garlic according to mixed proportion; Soup stock is added water to mix by 99.8% acetic acid, sucrose, salt and makes, and mixed proportion is 1:6:10:200, and soup juice acidity pH value is 4.5, and soluble solid Brix is micro-23%, and NaCl content is 9%.
The preparation method of the present embodiment artichoke can, comprise raw material processing, precook complete, tinning and four steps of sterilization, specific as follows:
(1) raw material processing: the presbyopic bud of the wood fibre of fresh Cynara scolymus L bud is rejected, continue to employ the Cynara scolymus L bud of wood fibre not and fertile tender holder part as raw material, dry after rinsing well in flowing water; Fresh ginger in flavoring and garlic are cut to 0.5cm
3fritter, red sharp green pepper, green meat capsicum and dry basyleave are cut 0.5cm
2sheet, then even according to formula rate and all the other flavoring for mixture; Soup juice is deployed stand-by by formula;
(2) precook and complete: the arithoke by control after water is placed in the water of 84 DEG C and precooks and complete 17 minutes, pre-cooked rear pulling out rapidly put into cooling bath cold water and is cooled to below 30 DEG C;
(3) tinning: prepare flavoring and soup juice by formula, seal after packing arithoke, flavoring and soup juice according to canned specification into according to formula rate;
(4) sterilization: by can sterilizing 30 minutes in the retort of 102 DEG C, be then quickly cooled to room temperature to get product after sealing.
When stability test, artichoke can is preserved and deposited three months under uniform temp and damp condition, before test, in test (1 month, 3 months, 5 months) observe respectively projects, and carry out subjective appreciation and microbiological indicator inspection.To be divided into A by the date of manufacture, B, tri-crowdes of C carry out organoleptic examination, adopt range estimation, nasil, the method that mouth is tasted is carried out.Functional component inspection, physical and chemical inspection and Micro biological Tests carry out according to the method for corresponding national Specification.Result is as shown in table 1, and wherein A criticizes 1 product into embodiment, and B criticizes 2 products into embodiment, and C criticizes 4 products into embodiment.
Table 1100g artichoke can stability and physical and chemical index detect
Note: the detection limit of mercury is 0.01mg/kg, the detection limit of DDT is 0.01mg/kg.
Claims (7)
1. an artichoke can, is characterized in that comprising the following component according to weight percent meter:
Arithoke 70%-80%, flavoring 2%-4%, all the other are soup stock;
Wherein arithoke is Cynara scolymus L bud and the fertile tender holder part of not wood fibre;
Flavoring comprises fresh ginger, star aniseed powder, white pepper powder, red sharp green pepper, green meat capsicum, fresh fennel, dry basyleave and garlic, and mass ratio is 2.8-3.2:0.9-1.1:0.9-1.1:1.8-2.1:1.9-2.2:0.8-1.1:0.9-1.2: 1.7-2.1;
Soup stock is added water to mix by acetic acid, sucrose, salt and makes, and the mass ratio of acetic acid, sucrose, salt and water is 0.9-1.1:5.5-7:9-11:200; Soup juice acidity pH value is between 3.5-4.5, and soluble solid Brix is between 20%-25%, and NaCl content is at 8%-10%.
2. artichoke can according to claim 1, is characterized in that comprising the following component according to weight percent meter:
Arithoke 70%-80%, flavoring 2%-4%, all the other are soup stock;
Wherein arithoke is Cynara scolymus L bud and the fertile tender holder part of not wood fibre;
Flavoring comprises fresh ginger, star aniseed powder, white pepper powder, red sharp green pepper, green meat capsicum, fresh fennel, dry basyleave and garlic, and mass ratio is 3:1:1:2:2:1:1:2;
Soup stock is added water to mix by acetic acid, sucrose, salt and makes, and the mass ratio of acetic acid, sucrose, salt and water is 1:6:10:200; Soup juice acidity pH value is between 3.5-4.5, and soluble solid Brix is between 20%-25%, and NaCl content is at 8%-10%.
3. artichoke can according to claim 1 and 2, is characterized in that the acetic acid that described acetic acid is 99.8%.
4. the preparation method of artichoke can claimed in claim 1, it is characterized in that comprising raw material processing, precook complete, tinning and four steps of sterilization, specific as follows:
(1) raw material processing: select the Cynara scolymus L bud of wood fibre not and fertile tender holder part as raw material, dry after rinsing well in flowing water; Fresh ginger in flavoring and garlic are cut to fritter, and red sharp green pepper, green meat capsicum and dry basyleave are cut into sheet, then even according to aforementioned proportion and all the other flavoring for mixture; Meanwhile, soup juice is deployed stand-by as stated above;
(2) precook and complete: the arithoke by control after water is placed on the 15-20 minute that completes that precooks in the water of 80-85 DEG C, pre-cooked rear pulling out rapidly put into cooling bath cold water and is cooled to below 30 DEG C;
(3) tinning: will prepare flavoring and soup juice, and seal after packing arithoke, flavoring and soup juice according to canned specification into according to formula rate;
(4) sterilization: by can sterilizing in the retort of 100 DEG C ± 5 DEG C, be then quickly cooled to room temperature to get product after sealing.
5. the preparation method of artichoke can according to claim 4, it is characterized in that step (1) described fresh ginger and garlic are cut to 0.5 cm
3fritter.
6. the preparation method of artichoke can according to claim 4, it is characterized in that step (1) described red sharp green pepper, green meat capsicum and dry basyleave are cut to 0.5 cm
2sheet.
7. the preparation method of artichoke can according to claim 4, is characterized in that the described sterilization sterilization time in retort of step (4) is 30 minutes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105685895A (en) * | 2016-01-28 | 2016-06-22 | 佛山市聚成生化技术研发有限公司 | Processing method of globe artichokes and processed product prepared by method |
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| CN1689442A (en) * | 2004-04-23 | 2005-11-02 | 昆明英之源农业科技开发有限公司 | Production technology of salting artichoke |
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| CN105685895A (en) * | 2016-01-28 | 2016-06-22 | 佛山市聚成生化技术研发有限公司 | Processing method of globe artichokes and processed product prepared by method |
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Application publication date: 20141210 |